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Assessment of Chemical, Rheological and Sensory Properties of Fermented Maize-Cardaba Banana Complementary Food
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作者 Helen Nwakego Ayo-Omogie Regina Ogunsakin 《Food and Nutrition Sciences》 2013年第8期844-850,共7页
Traditional processing of fermented maize (“ogi”), a popular weaning food in the West African sub-region, results in considerable nutrient losses. Several attempts at improving its nutritional and sensory properties... Traditional processing of fermented maize (“ogi”), a popular weaning food in the West African sub-region, results in considerable nutrient losses. Several attempts at improving its nutritional and sensory properties have focused on fortification with plant and animal products. Banana flour, rich in micronutrients and vitamins, could increase the micronutrient and vitamin contents of ogi. This study aimed at evaluating the physicochemical properties and sensory attributes of ogi as influenced by banana flour supplementation. Fermented maize flour was substituted with ripe Cardaba banana flour at levels of 10% -?50% and the flour mixes subjected to chemical, rheological and sensory evaluation. Crude protein decreased from 1.59% to 1.43% as banana flour substitution increased, while ash, total sugar (3.64% to 4.97%), carbohydrate and acidity increased. However, diastatic activity, crude fibre and fat were not significantly (p ≤ 0.05) affected. Results of functional properties revealed the following: 86.49 -?83.63 g/ml, 0.41 -?0.44 g/cm3, 6.44 -?7.46 g/ml, 3.30 -?4.50 g/ml, and 10.40 - 10.80 g/ml for water absorption capacity, bulk density, gel consistency, syneresis and swelling capacity, respectively. Significant (p ≤ 0.05) variations were observed in the pasting viscosities of the flours. The 50:50 maize-banana flour mix was the most preferred in terms of aroma, taste, colour and general acceptability. The addition of Cardaba banana flour to ogi may enhance its micronutrient content as evidenced by increased ash content, sensory, functional and pasting properties, thereby making it a potential substitute for complementary feeding of infants. 展开更多
关键词 Cardaba BANANA Complementary Food FERMENTED Maize MICRONUTRIENTS ogi RHEOLogiCAL SENSORY Substitution
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Predominant Lactic Acid Bacteria Involved in the Traditional Fermentation of <i>Fufu</i>and <i>Ogi</i>, Two Nigerian Fermented Food Products 被引量:1
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作者 Olaoluwa Oyedeji Samuel Temitope Ogunbanwo Anthony Abiodun Onilude 《Food and Nutrition Sciences》 2013年第11期40-46,共7页
Traditional methods of preparation were simulated in the laboratory fermentations of cassava and maize to produce fufu and ogi respectively. Changes in pH, temperature and titratable acidity, as well as the diversity ... Traditional methods of preparation were simulated in the laboratory fermentations of cassava and maize to produce fufu and ogi respectively. Changes in pH, temperature and titratable acidity, as well as the diversity of lactic acid bacteria species were investigated during both fermentations. Lactic acid bacteria strains involved in the fermentation processes were isolated at twelve hourly intervals, characterized and identified using phenotypic and biochemical methods. A rapid decrease in pH, 5.6 to 3.7 in fufu and 5.9 to 3.8 in ogi, were observed with temperature increasing from 26℃?to 30℃and 25℃?to 31℃?in fufu and ogi respectively. Most of the lactic acid bacteria strains isolated were homofermentative and heterofermentative Lactobacillus species and heterofermentative Leuconostoc species. Lactobacillus plantarum and Leuconostoc mesenteroides were the dominant lactic acid bacteria species in fufu while L. cellobiosus, L. plantarum and Lc. lactis were dominant in ogi fermentation. An ecological succession pattern in which Leuconostoc species were mostly isolated during early stages of fermentation with the final stages populated with Lactobacillus species was observed in both cases and is attributable to differential acid tolerance of the two genera. The frequencies of dominance of the strains in fufu were L. plantarum (56.25%), Lc. mesenteroides (18.75%), L. lactis (6.25%), L. coprophillus (6.25%), L. acidophilus (6.25%) and L. brevis (6.25%). The frequencies of dominance in ogi were L. cellobiosus (26.6%), Lc. lactis (26.6%), L. plantarum (20.0%), L. acidophilus (13.33%) and Lc. paramesenteroides (13.33%). The dominant strains can serve as potential starter cultures for fufu and ogi production. 展开更多
关键词 LACTIC Acid Bacteria Fermentation Fufu ogi CASSAVA Maize FERMENTED Foods
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Folate Enrichment of <i>Ogi</i>(a Fermented Cereal Gruel) Using Folate Producing Starter Cultures
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作者 Ike Okoroafor Kolawole Banwo +1 位作者 Afolake Atinuke Olanbiwoninu Sunday Ayodele Odunfa 《Advances in Microbiology》 2019年第3期177-193,共17页
This study was aimed at selecting starter cultures for bio-enriching ogi (fermented cereal gruel) using folate-producing microorganisms. The folate-producing microorganisms were isolated by incorporating folate analog... This study was aimed at selecting starter cultures for bio-enriching ogi (fermented cereal gruel) using folate-producing microorganisms. The folate-producing microorganisms were isolated by incorporating folate analogue, methotrexate in the isolation medium and further screened for folate production by growth in Folic Acid Casei Medium. Folate production was quantified using 3-aminophenol spectrophotometric method. Folate-producing lactic acid bacteria from fermenting maize slurry were species of Lactobacillus, Lactococcus, Pediococcus and Leuconostoc while yeast isolates were mainly species of Candida and Saccharomyces. However, Lactobacillus plantarum X13, Pediococcus pentosaceus L73, Candida parapsilosis Y77 and Candida tropicalis Y74 were used as starter cultures singly and in combination for the fermentation and production of ogi. The highest folate concentration, 30.97 ± 0.37 μg/ml, was observed after 24 h of the co-fermentation of maize slurry with Lactobacillus plantarum X13 and Candida tropicalis Y74. This represents a triple fold of the folate concentration observed in unfermented maize slurry. The pH of the fermenting maize slurry was observed to decrease from 6.12 to 3.60, while the reducing sugars and the titratable acidities were observed to increase as fermentation progressed. Sensory evaluation of the ogi samples after fermentation showed high general acceptability comparable to the naturally fermented ogi as regards to colour, taste, flavour, aroma and texture. The data made available in this study suggest the possibility of folate enrichment of ogi and its use as a vehicle for increasing folate availability to consumers thereby preventing folate deficiency diseases prevalent in many African countries. 展开更多
关键词 Folate PRODUCERS Folate ENRICHMENT ogi LACTIC Acid Bacteria Yeasts
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Nutritional Quality and Acceptability Evaluation of Ogi Flour Biofortified with Garlic and Ginger
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作者 Olaniran Abiola Folakemi Abiose Sumbo Henrietta Gbadamosi Saka Olusunkami 《Journal of Health Science》 2019年第2期101-109,共9页
Ogi an affordable complementary food is of paramount importance due to its popularity as diets of many native African populations.The study explored effects of biofortification with garlic and ginger on acceptability ... Ogi an affordable complementary food is of paramount importance due to its popularity as diets of many native African populations.The study explored effects of biofortification with garlic and ginger on acceptability and nutritional quality of ogi flour prepared from sorghum and quality protein maize by natural fermentation technique.Pasting properties,bulk density,water absorption capacity,total reducing sugar and sensory characteristics were evaluated.Biofortified samples showed stable total reducing sugar content,increase in bulk density,decrease in water absorption capacity and peak time during storage.The pasting temperatures of biofortified ogi flour were below boiling temperature thus formed paste in hot water below the boiling point.Ogi(maize)with 2%garlic-2%ginger and ogi(sorghum)with 4%garlic-2%ginger were the most preferred with no significant difference(p<0.05).Biofortification with garlic and ginger at 2 and 4%improved the quality attributes and acceptability of ogi flour.The study on biofortification of ogi with garlic and ginger is germane in formulation of nourishing weaning food that is light,less bulky for babies,nursing mothers and malnourished populations. 展开更多
关键词 BIOFORTIFICATION GARLIC GINGER ACCEPTABILITY nutritional ogi FLOUR
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Therapeutic and Immunomodulatory Effects of Raw Maize "OGI" on Rats Infected with Escherichia coil 0157:H7
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作者 Busuyi Micheal Komolafe Ayodele O. Ogundare Tinuola Tokunbo Adebolu 《Journal of Life Sciences》 2013年第6期570-576,共7页
Escherichia coli O157:H7 is known to cause food borne illness globally. Treatment of infections caused by this organism is difficult because the administration of antibiotics might precipitate kidney complications; t... Escherichia coli O157:H7 is known to cause food borne illness globally. Treatment of infections caused by this organism is difficult because the administration of antibiotics might precipitate kidney complications; therefore there is the need to search for alternative therapy. In this study, the therapeutic and immunomodulatory effects of raw maize "ogi" was investigated on rats infected with Escherichia coli 0157:H7. Infected rats treated with maize "ogi" slurry 1.0 mL once or twice daily and maize "ogi" liquor, 1.0 mL twice daily recovered 72 h while those that were treated with less than 1.0 mL recovered by 96 h. Without treatment with "ogi" however, the rats started recovering by 120 h. The treatment caused the white blood cells which had already gone up as a result of the infection to reduce significantly (P 〈 0.05) by 24 h of administration of raw fermented maize "ogi" components to the infected rats. It also caused a significant decrease in the lymphocyte counts of the infected and treated rats by 24 h. On the other hand, there was an increase in the neutrophil count irrespective of the different volumes and different components of raw "ogi" used by 24 h but by the 72 h of treatment, it started to decrease and by 120 h reduced to normal levels. Since the administration of raw maize "ogi" either slurry or liquor caused the duration of infection in rats infected with Escherichia coli 0157:H7 to reduce from 120 h to 72 h, it is therefore suggested that people having diarrhoea caused by this organism could drink fermented raw maize "ogi" slurry or liquor to treat the infection. 展开更多
关键词 Maize ogi E. coli 0157:H7 THERAPEUTIC immunomodulatory.
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单模OGI多光纤互联系统
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《电子产品世界》 2004年第04B期26-26,共1页
关键词 ogi 光学网关接口 多光纤互联系统 连接器
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Delayed assessment and eager adoption of laparoscopic cholecystectomy:Implications for developing surgical technologies 被引量:3
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作者 Alexander C Allori I Michael Leitman Elizabeth Heitman 《World Journal of Gastroenterology》 SCIE CAS CSCD 2010年第33期4115-4122,共8页
Despite the prevailing emphasis in the medical literature on establishing evidence,many changes in the practice of surgery have not been achieved using proper evidence-based assessment.This paper examines the adoption... Despite the prevailing emphasis in the medical literature on establishing evidence,many changes in the practice of surgery have not been achieved using proper evidence-based assessment.This paper examines the adoption of laparoscopic cholecystectomy(LC)into regular use for the treatment of cholecystitis and the process of its acceptance,focusing on the limited role of technology assessment in its appraisal.A review of the published medical literature concerning LC was performed.Approximately 3000 studies of LC have been conducted since 1985,and there have been nearly 8500 publications to date.As LC was adopted enthusiastically into practice,the results of outcome studies generally showed that it compared favorably with the traditional,open cholecystectomy with regard to mortality,complications,and length of hospital stay.However,despite the rapid general agreement on surgical technique,efficacy,and appropriateness,there remained lingering doubts about safety,outcomes,and cost of the procedure that suggested that essential research questions were ignored even as the procedure became standard.Using LC as a case study,there are important lessons to be learned about the need for important guidelines for surgical innovation and the adoption of minimally invasive surgical techniques into current clinical and surgical practice.We highlight one recent example,natural orifice transluminal endoscopic surgery and how necessary it is to properly evaluate this new technology before it is accepted as a safe and effective surgical option. 展开更多
关键词 LAPAROSCOPY ENDOSCOPY Minimally invasive surgery CHOLECYSTECTOMY Natural orifice transluminal endoscopic surgery Evidence-based medicine Technol- ogy assessment Comparative effectiveness research
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Impact of M-Technologies Report
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作者 朱文静 《商情》 2012年第26期137-137,共1页
关键词 摘要 编辑部 编辑工作 读者
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开放地理数据的交互操作标准──OGIS 被引量:1
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作者 张世强 《测绘科技动态》 CSCD 1995年第2期46-46,共1页
开放地理数据的交互操作标准──OGIS张世强(中国测绘科学研究院)在信息高速公路来临的时代,地理信息系统正在世界各国发挥着越来越重要的作用。基础建设项目和国家机构经常从多种途径获取地理数据,用于规划、安全、环境、公共... 开放地理数据的交互操作标准──OGIS张世强(中国测绘科学研究院)在信息高速公路来临的时代,地理信息系统正在世界各国发挥着越来越重要的作用。基础建设项目和国家机构经常从多种途径获取地理数据,用于规划、安全、环境、公共事业、资源和统计等。GIS在传统上... 展开更多
关键词 GIS 地理数据 交互操作标准 ogiS
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简化还是固化:“二元对立”思维在美国对华外交决策中的持续
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作者 谭雯文 《宜宾学院学报》 2026年第1期40-48,共9页
在全球化与多极化不断推进背景下,西方世界依旧以“二元对立”作为理解国际秩序的基础框架,美国在对华外交中尤为深陷这一思维模式。持续的阵营化认知并非偶然,而是源于长期固化的低整合复杂性思维结构与深植政策叙事中的价值划分逻辑... 在全球化与多极化不断推进背景下,西方世界依旧以“二元对立”作为理解国际秩序的基础框架,美国在对华外交中尤为深陷这一思维模式。持续的阵营化认知并非偶然,而是源于长期固化的低整合复杂性思维结构与深植政策叙事中的价值划分逻辑。美国在处理中美关系时,将中国排除在全球南方之外并塑造“全球东方”身份的外交实践,正体现了这种二元化认知如何在政策层面固化并再生产。这种思维不仅影响美国对中国的定位方式,也在更广泛的全球治理竞争中塑造其战略路径。理解这一机制,将有助于为突破“二元对立”叙事提供理论支点,并为以包容性合作与多边框架维护全球南方的共同利益指明新的可能性。 展开更多
关键词 二元对立 美国对华外交决策 整合复杂性 政策叙事学 认知框架 全球南方
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Comparative study on nutrient composition,functional property and glycaemic index of“Ogi”in healthy rats prepared from selected cereal grains
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作者 Ijarotimi Oluwole Steve Oluwajuyitan Timilehin David +1 位作者 Olugbuyi Ayo Oluwadunsin Makanjuola Sadiat Bolawa 《Journal of Future Foods》 2022年第4期380-387,共8页
One of the most common traditional fermented food products consumed by all class of people in Southern part of Nigeria is Ogi.Ogi is a gurel made from different types of cereal ranging from maize,sorghum,millet among ... One of the most common traditional fermented food products consumed by all class of people in Southern part of Nigeria is Ogi.Ogi is a gurel made from different types of cereal ranging from maize,sorghum,millet among others.Hence,this study was aimed to evaluate nutrient,phytochemicals,functional properties,and glycemic index of Ogi produced from different grains.Grains such as yellow maize(YM),white maize(WM),popcorn maize(PC),red sorghum(RS),white sorghum(WS)and finger millet(FM)were processed into Ogi samples,packaged in airtight container prior to analysis and stored at–20℃.Proximate results showed that Ogi sample produced from PC significantly contained the highest protein content followed by sample YM.Potassium was observed to be the most abundant mineral elements in Ogi(14.50–19.10 mg/100 g).The phytochemical composition(mg/g)of the experimental samples ranged from 0.34–1.62,53.82–177.09,0.00–0.10,3.71–69.22 and 2.08–6.08 mg/g in oxalate,saponin,flavonoid,phytate and tannin,respectively.The glycemic index ranged 48.83%in YM to 50.71%in WS,while the glycemic load ranged 31.96%in YM to 37.82%in WS,respectively.The result revealed that Ogi samples,especially YM was high in calcium,Ca/P ratio,iron,zinc but low in phytate and tannin content.Sample YM also exhibit lower glycemic index,when compared with other Ogi samples.Hence,YM may be a better grain for the production of Ogi samples. 展开更多
关键词 ogi Nutrient composition Mineral composition Functional properties Glycaemic index
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Tectonic geomorphology of the Ryukyu Trench-Arc-Backarc System:geological-geophysical exploration and mapping 被引量:6
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作者 FUMingzuo LIULejun +3 位作者 ZHENGYanpeng LIUBaohua WUJinlong XuXiaowei 《Chinese Science Bulletin》 SCIE EI CAS 2004年第14期1512-1526,共15页
Based on an analysis of full-cover multi-beam bathymetric data,seismic and sub-bottom profiling data,and other geological-geophysical data sets,the geomorphologic features of the Ryukyu trench-arc-backarc(T-A-BA)syste... Based on an analysis of full-cover multi-beam bathymetric data,seismic and sub-bottom profiling data,and other geological-geophysical data sets,the geomorphologic features of the Ryukyu trench-arc-backarc(T-A-BA)system are delineated,and a geomorphologic map of the system is compiled.The re-sults show that the evolution and spatial distribution patterns of the geomorphologic types of the Ryukyu T-A-BA system are controlled mainly by tectonic move-ments.The tectonic geomorphologic characteristics of the Ryukyu Arc(RA) differ distinctly from those of the East China Sea(ECS) continental shelf and slope.In term of geological structures,RA consists of the Tokara volcanic ridge,the Ryukyu folded ridge,the fore-arc accre-tion-wedge ridge and the Amami Depression and the fore-arc depressions between the ridges,which is com-posed of a complex of alternating island-slope ridges and fault basins.The slope of the ECS is a passive continental margin with stepwise faults.The Okinawa Trough (OT)is a backarc rift in which tectonic movements are inten-sive,with active volcanic and hydrothermjal eruptions and sea floor spreading.The development of geomorphic features of the OT is controlled by the central en echelon spreading axes,the faults along the ECS slope and the marginal faults to the west of the Tokara vol-canic ridge.The geomorphic complex of the OT is ar-ranged in the following pattern:the en echelon grabens and volcanic chains formed by rifting and spreading lie in the central part of the trough,the turbidite plains inclining eastwards-southeastwards from the slope foot of the ECS lie in the western-northwestern parts of the OT,and the volcaniclastic deposit plains inclining westward-northwestwards from the western slope foot of the RA lie in the eastern-southeastern parts of the OT. In term of tectonic geomorphology,the OT forms a natural division between the shelf of the ECS and the RA. 展开更多
关键词 构造地球物理学 地形学分类 地形学制图 海沟-弧-后弧系统 海底地貌
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共享泊位市场价格波动风险:机理、预警与控制
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作者 王鹏飞 王湘玉 刘鹏 《中国公路学报》 北大核心 2025年第9期360-376,共17页
为了揭示存在多种异质性价格预期方式的共享泊位交易市场中价格波动风险的产生机理,并给出相应的预警机制和调控策略,首先构建了同时存在5种类型成交价格预期方式的共享泊位交易市场动态演化理论模型,研究了均衡解的存在性、唯一性和稳... 为了揭示存在多种异质性价格预期方式的共享泊位交易市场中价格波动风险的产生机理,并给出相应的预警机制和调控策略,首先构建了同时存在5种类型成交价格预期方式的共享泊位交易市场动态演化理论模型,研究了均衡解的存在性、唯一性和稳定性。其次,基于李雅普诺夫指数给出了交易市场出现混沌状态的预警机制。而后,基于OGY理论提出了针对潜在用户数量、需求函数斜率、供给函数斜率3类调控策略以消除混沌状态。最后,通过数值试验验证了所得结论的有效性。理论分析和数值试验结果表明:若供给曲线斜率小于需求曲线斜率,则交易系统的唯一均衡解是无条件渐进稳定的,否则,随着提供者选择强度的增加,交易系统动态演化的最终状态会从渐进稳定状态,通过分岔状态进入到混沌状态;若李雅普诺夫指数Γ>(≤)0,则可以判断交易系统处于混沌(分岔/渐进稳定)状态;基于潜在用户数量、需求曲线斜率、供给曲线斜率3个参数的调控策略均可以消除交易系统的混沌和分岔现象,且实现的均衡价格与经济基本面完全一致,没有改变系统原有特性;相较于传统静态调控策略,在同样调控效果下,提出的动态调控策略在调控成本(即调控强度)方面明显占优;当调控强度处于中高强度时,3类动态调控策略均展现出较高的效率。上述成果为共享泊位交易市场正常运营秩序的维持和共享停车政策的推广提供了科学依据。 展开更多
关键词 交通工程 异质性预期 共享泊位交易市场 分岔与混沌 李雅普诺夫指数 OGY理论
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AI技术在高校图书馆智慧服务中的应用研究
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作者 赵冰 《科技资讯》 2025年第20期230-232,共3页
在信息时代下,人工智能(Artificiai Intellifence,AI)技术的应用越来越广泛,为助力高校智慧化改革,高校图书馆也需要推进智慧化建设脚步,引用更多的AI技术以提升图书馆的智慧化服务。因此,为实现图书馆服务创新,需要基于文献分析等研究... 在信息时代下,人工智能(Artificiai Intellifence,AI)技术的应用越来越广泛,为助力高校智慧化改革,高校图书馆也需要推进智慧化建设脚步,引用更多的AI技术以提升图书馆的智慧化服务。因此,为实现图书馆服务创新,需要基于文献分析等研究形式对AI技术进行阐述,从服务成效、资源挖掘、用户互动等方面分析技术的应用意义,并针对性地提出构建智能推荐系统、落实自动化管理服务、打造知识发现与服务平台、强化数据安全与隐私保护等AI技术应用下的高校图书馆智慧服务策略。 展开更多
关键词 人工智能技术 高校建设 图书馆管理 智慧服务 技术改革
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中国教育现代化背景下基础教育评价的价值转向及其实现 被引量:4
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作者 李广海 史立民 甘鹏 《现代教育管理》 北大核心 2025年第3期12-22,共11页
中国教育现代化建设呼吁基础教育变革,基础教育变革包含了基础教育评价改革。基础教育评价改革的价值定位既决定基础教育变革的成效,也影响中国教育现代化的实现。基础教育评价改革的价值定位需要依据中国教育现代化对基础教育变革的吁... 中国教育现代化建设呼吁基础教育变革,基础教育变革包含了基础教育评价改革。基础教育评价改革的价值定位既决定基础教育变革的成效,也影响中国教育现代化的实现。基础教育评价改革的价值定位需要依据中国教育现代化对基础教育变革的吁求,即教育理念的人本化、教育过程的科学化与民主化、教育结果的个性化与高质化,按照从工具理性向价值理性转向的逻辑,实现从甄别选拔转向关注人的发展、从重视结果转向关注过程、从重视效率转向注重公平和质量的价值定位,引导基础教育回归育人本质。为实现基础教育评价的价值转向,相关主体需要通过引领社会舆论导向,统合不同的教育观念;推动评价机制创新,构建多元协同的评价体系;以核心素养为导向,优化基础教育评价指标体系;以现代技术为手段,助力基础教育评价目标的实现等举措重构基础教育评价生态。 展开更多
关键词 教育现代化 基础教育 教育评价 价值转向 教育评价生态
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考虑需求响应不确定性的电-热-氢综合能源系统优化调度策略
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作者 张海伟 刘会家 +1 位作者 洪家恩 徐志高 《浙江电力》 2025年第4期39-49,共11页
为提高社区综合能源系统的运行灵活性,充分挖掘系统调度潜力,提出了一种考虑需求响应不确定性的电-热-氢综合能源系统优化调度策略。首先,引入了考虑变载启停特性的电制氢设备,基于其两阶段运行过程与电氢耦合单元运行特性,实现了氢能... 为提高社区综合能源系统的运行灵活性,充分挖掘系统调度潜力,提出了一种考虑需求响应不确定性的电-热-氢综合能源系统优化调度策略。首先,引入了考虑变载启停特性的电制氢设备,基于其两阶段运行过程与电氢耦合单元运行特性,实现了氢能利用单元的精细化建模。其次,结合消费者心理学理论和Logtic回归曲线,建立替代型需求响应的不确定性模型。然后,设计激励政策并结合价格型需求响应对用户负荷曲线优化。最后,通过算例仿真验证了所提策略的有效性,该策略可促进可再生能源的消纳并降低系统运行成本。 展开更多
关键词 氢能利用单元精细化建模 社区综合能源系统 消费者心理学 不确定性
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2024年国外精确打击武器领域科技发展综述
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作者 刘都群 吴璠 +1 位作者 王雅琳 肖益 《战术导弹技术》 北大核心 2025年第1期33-41,共9页
为研究国外精确打击武器领域发展现状并研判其发展趋势,对2024年世界主要军事国家和地区精确打击武器的发展进行了综述,深入分析了2024年美、日、澳等国家和地区精确打击武器的发展趋势。分析表明:2024年,主要国家精确打击武器导航制导... 为研究国外精确打击武器领域发展现状并研判其发展趋势,对2024年世界主要军事国家和地区精确打击武器的发展进行了综述,深入分析了2024年美、日、澳等国家和地区精确打击武器的发展趋势。分析表明:2024年,主要国家精确打击武器导航制导技术进展显著,特别是针对高端战争,增强抗干扰能力提高命中精度;全面推进高超声速动力技术研发,大幅提高精确打击武器速度与射程;重点发展增强毁伤和侵彻能力的高性能战斗部,旨在实现快速、精确毁伤目标;高超声速飞行器的热防护材料和相关技术实现了进一步的突破,向更耐高温、更轻质方向发展;试射多种新型弹药,并进行运用模式研究,提升精确打击武器的作战灵活性和火力密度;聚力发展低成本精确打击武器以形成非对称优势,为潜在消耗战、持久战提供支撑。 展开更多
关键词 精确打击武器 制导技术 动力技术 材料技术 协同技术 低成本
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新时代大学生理想信念教育常态化制度化的三重维度探析 被引量:3
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作者 董夏伯 《华北水利水电大学学报(社会科学版)》 2025年第2期109-114,共6页
理想信念教育常态化制度化是新时代背景下大学生理想信念教育的发展方向与建设原则。为有效开展新时代大学生理想信念教育实践,需要厘清理想信念教育常态化制度化的丰富内涵。故此,分析其过程状态、方法手段和思维观念等三重意涵,从过... 理想信念教育常态化制度化是新时代背景下大学生理想信念教育的发展方向与建设原则。为有效开展新时代大学生理想信念教育实践,需要厘清理想信念教育常态化制度化的丰富内涵。故此,分析其过程状态、方法手段和思维观念等三重意涵,从过程论、方法论和认识论视角审思常态化制度化的具体内涵与实践逻辑。从过程论视角看,常态化制度化表现为新时代大学生理想信念教育不断地朝着日常化、规范化和科学化发展的渐进过程;从方法论视角看,常态化制度化表现为一系列推动新时代大学生理想信念教育有效运行的内外兼备、软硬结合的方法手段;从认识论视角看,常态化制度化表现为指导新时代大学生理想信念教育科学发展的新常态思维与制度意识等。由此提出新时代大学生理想信念教育常态化制度化的实践路径:牢固树立常态化制度化的思维观念,切实掌握常态化制度化的方法原则,不断加强维护常态化制度化过程中的相关机制建设。 展开更多
关键词 理想信念教育 常态化制度化 过程论 方法论 认识论
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新能源车整车制造区土壤污染调查与修复技术应用研究 被引量:1
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作者 吴颖捷 《河南科技》 2025年第16期95-98,共4页
【目的】研究新能源车整车制造区域土壤污染特征及修复技术效果,为工业场地土壤污染治理提供参考依据。【方法】以生产区、储存区和废弃物处理区为功能分区,采集不同深度土壤样品,分析重金属(Pb、Cd、Cr)及有机污染物(VOCs、SVOCs)的浓... 【目的】研究新能源车整车制造区域土壤污染特征及修复技术效果,为工业场地土壤污染治理提供参考依据。【方法】以生产区、储存区和废弃物处理区为功能分区,采集不同深度土壤样品,分析重金属(Pb、Cd、Cr)及有机污染物(VOCs、SVOCs)的浓度分布,并结合基于生物膜的修复技术进行污染治理与效果评估。【结果】在污染特征上,生产区重金属浓度最高,Pb达210.7 mg/kg,废弃物处理区VOCs浓度最高为91.2 mg/kg。垂直分布显示,表层土壤污染显著,Pb和Cd在0-0.5 m处浓度分别为198.5 mg/kg和3.0 mg/kg,随深度增加浓度逐渐降低。修复后,重金属和有机污染物浓度显著下降,Pb、Cd和VOCs去除率分别达到62.8%、65.6%和78.5%,土壤pH值恢复至接近中性水平。【结论】新能源车整车制造区域土壤污染主要来源于工业加工和废弃物排放,基于生物膜的修复技术在污染物去除与生态环境改善方面表现出优异效果。 展开更多
关键词 新能源车整车制造 土壤污染 重金属 生物膜修复技术
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Debriefing教学法在中医住院医师规范化培训中的应用
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作者 赵秀萍 朱秀娟 刘艳霞 《医学教育研究与实践》 2025年第6期929-934,共6页
近年来,情景模拟教学被广泛应用于医学教育领域,其中Debriefing作为情景模拟教学的核心环节逐渐得到关注。中医住院医师规范化培训是中医院校学生课后再教育中至关重要的过程,中医住培教学改革需以“守正创新”为根本,既坚守中医本体思... 近年来,情景模拟教学被广泛应用于医学教育领域,其中Debriefing作为情景模拟教学的核心环节逐渐得到关注。中医住院医师规范化培训是中医院校学生课后再教育中至关重要的过程,中医住培教学改革需以“守正创新”为根本,既坚守中医本体思维,又积极吸纳现代医学教育方法论。Debriefing是一种通过回顾、分析和反思学习过程来促进知识构建和能力提升的教学方法,被广泛应用于模拟训练、案例教学、项目式学习等场景。基于Debriefing理论渊源、实施模式及中医临床思维特色,以中医妇科为例,探讨Debriefing教学法在中医住院医师规范化培训中的实践路径、优势及挑战,以期为提升中医住培临床教学质量提供理论支持。 展开更多
关键词 Debriefing教学法 住院医师规范化培训 中医教育 中医妇科 GAS方法
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